Q: Why did the chicken cross the road?
A: To prove to the armadillo that it could be done.
If you’ve ever lived in the southern US, that joke should make you smile.
For sure, this Crispy Chicken will make you smile. It is out of this world. Super crunchy on the outside and moist inside.
The recipe for the pasta and sauce came from a blogger who was working with Kraft to come up with recipes for their line of Cooking Cremes. This was a few years back, so I don’t know if the Cremes have been discontinued, but I could not find any in my local markets. Fortunately, I found a site that tells you how to make your own and it couldn’t be easier. While the finished sauce was tasty, I’d say a good alfredo would be just as good.
1 1/2 lbs chicken tenders
5 cups Corn Flakes cereal
3/4 cup flour
1/2 tsp salt
1/2 cup milk
6 Tbs olive oil
Creamy Italian Sauce And Bowtie Pasta (recipe follows)
1. In a food processor crush the corn flakes into crumbs. Pour onto a shallow plate.
2. Mix salt into the flour and pour onto another plate.
3. Place milk into a loaf pan.
4. Dredge the chicken in the flour to cover both sides. Lay the floured chicken onto a cookie sheet and place in freezer for 5 minutes.
5. Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the Corn Flake crumbs.
6. Add olive oil to a hot skillet.
7. Place chicken tenders into the skillet. Sprinkle with a little pepper. Cook over medium high heat for about 5 minutes or until the underside of each piece is golden brown. Turn the pieces over. Cover the pan and reduce heat to medium. Cook for about 5 more minutes, being careful not to burn the bottoms.
8. Remove cooked chicken from skillet and place on a plate. Cover with tin foil.
9. When pasta and sauce are cooked, slice chicken. Serve chicken over sauced pasta.
Recipe from Jamie Cooks It Up!
Creamy Italian Sauce And Bowtie Pasta
12 oz bowtie noodles (farfalle)
1 (10 oz) container Philadelphia Italian Cheese and Herb Flavor Cooking Creme (or make your own from this recipe)
2 (10 oz) cans cream of chicken soup
1 cup chicken broth
1/2 cup milk
1. Cook pasta according to package directions.
2. Pour Cooking Creme, chicken soup, broth, and milk into the skillet used to cook the chicken. Whisk the sauce and heat until warm and bubbly, about 3 minutes.
I’ve been meaning to post about Neonfaith’s new EP for so long that the EP is no longer new. As a friend’s music blog used to say, it got Lost In My Inbox.
‘Eponymous’ came out last October. It’s a 6 track collection of excellent electronica, like the wonderful ‘Darkest Light’.